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Slightly Sweet Zucchini Fridge Pickles

Servings: 2 quarts


  • 2 cups apple cider vinegar
  • 1 1/2 cups water
  • 1/2 cup coconut sugar
  • 1 tablespoon pickling or fine sea salt
  • 2 tablespoons whole grain prepared mustard
  • 2 1/2 pounds zucchini
  • 1/2 large sweet onion
  • 4 garlic cloves


  • Combine the vinegar, water, coconut sugar, salt, and mustard in a pot that can hold at least 4 quarts. Set over medium-high heat and bring to a boil.
  • While the pickling liquid heats, trim the ends off your zucchini and thinly slice using a food processor, mandoline, or kitchen knife.
  • Cut the onion into thin half moons.
  • Gently bash the garlic cloves enough to help the cloves come away from their peels.
  • Once the liquid is boiling, add the sliced zucchini and onion to the pot. At first it won't seem possible that their will be enough liquid, but within a minute or two, the zucchini will wilt into the liquid.
  • Remove the pot from the heat and divide the pickles between two quart jars. Tuck a couple peeled garlic cloves into each jar.
  • Let the jars cool until the are at room temperature. Put lids on the jars and stash them in the back of the fridge for at least a couple of days (though they'll get better over time).
  • These pickles should keep at least 8 weeks in the refrigerator.